I. After the fish is pared, cleaned, and dried, dip it first in milk, then in flour, and fry in very hot fat.

2. Take very clean fish, dip it in beaten egg, then in freshly grated bread-crumbs, and fry in very hot fat.

3. For certain fish, like whitebait, immerse them in milk, then in flour mixed with pulverized crackers, shake well in a colander, and throw into very hot fat. Oysters are breaded the same way, but should be flattened before frying.

4. For croustades of rice or potatoes, dip in beaten egg and roll in fresh bread-crumbs ; repeat three times before frying.